In a large pan on medium heat, add vegetable oil, sesame oil, ginger garlic paste, cabbage, peppers, and carrot. Sauté until soft for about 7 minutes. Season to taste with soy sauce, salt and pepper. Next add green onion, cucumbers and sprouts to the pan. Sauté for another 3 minutes and adjust the soy sauce and salt levels to your taste. Lay one egg roll wrapper on the cutting board diagonally, fill each wrapper with about 1/4-1/3 cup of your veg. Fold the horizontal corners in and roll it up like a burrito. Seal the very end with a little bit of egg wash. NOTE: make sure there is not a lot of excess liquid in your egg rolls when filling. They will bubble up and splatter when frying if so. In a cast iron skillet or deep fryer, fill no more then 1/2 way up with vegetable oil. Heat oil to 350 degrees Fahrenheit and fry egg rolls for about 3-5 minutes until golden brown. Place on a wire rack to let the excess oil drip off. Serve with my “Thai Garlic Chili Sauce” (Sauce recipe out tomorrow). Enjoy!
